Peach Crumble with Freshly Milled Flour

Homemade peach crumble made with fresh milled flour topped with a scoop of vanilla ice cream in a white dessert bowl with fresh peaches in the background.

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Peach Crumble with Freshly Milled Flour

Peach Crumble with Freshly Milled Flour combines juicy peaches with a buttery crumble topping made from freshly milled flour for rich flavor and a perfectly crisp, tender texture.

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: American

Servings:

Calories: 187kcal

Author: Emily Rider

Equipment

9×13-inch baking dish (or 8×8-inch baking dish for a thicker crumble)
Large mixing bowl
Measuring Cups and Spoons
Whisk
Pastry cutter, two forks, or clean hands
Cutting Board
Sharp knife

Ingredients

For the Peach Filling

4 cups fresh peaches sliced, about 600 grams (about 3–4 medium peaches), or 2 (15-ounce) cans sliced peaches, drained

For the Crumble Topping

½ cup Fresh Milled Flour Blend (36 grams hard white wheat flour + 24 grams soft white wheat flour),60 grams
½ cup brown sugar packed, 110 grams
½ cup salted butter cold and cubed, 113 grams
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger (or ⅛ teaspoon freshly grated ginger)
¼ teaspoon salt 1.5 grams

Instructions

Preheat the oven – Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or use an 8×8-inch baking dish for a thicker crumble with a deeper layer of fruit.
Prepare the peaches – Spread the sliced peaches into an even layer in the prepared baking dish. If using canned peaches, drain them well before adding them to the pan so the filling doesn't become too watery.
Mix the crumble topping – In a large mixing bowl, whisk together the Fresh Milled Flour Blend, brown sugar, cinnamon, nutmeg, ginger, and salt until everything is evenly combined.
Cut in the butter – Add the cold cubed butter and work it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with a few larger buttery clumps remaining. Those larger pieces help create a crisp, bakery-style crumble topping.
Assemble the crumble – Sprinkle the crumble mixture evenly over the peaches, leaving the larger buttery clumps intact. Avoid pressing the topping down so it bakes into a light, tender crumble.
Bake – Bake for about 30 minutes, or until the topping is lightly golden and the peach filling is bubbling around the edges. Freshly milled flour browns more quickly than conventional flour, so begin checking during the last 10 minutes and loosely tent the baking dish with aluminum foil if needed.
Cool and serve – Let the crumble rest for 10 to 15 minutes before serving. This gives the peach juices time to thicken slightly while the topping stays crisp. Serve warm on its own or with a generous scoop of Brown Butter Peach Custard Ice Cream.

Notes

Storage – Store leftover peach crumble covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the baking dish in a 300°F oven until heated through.
Ingredient Substitution – Substitute ½ cup all-purpose flour for the Fresh Milled Flour Blend using a 1:1 ratio. Fresh peaches, frozen peaches (thawed and well drained), or two 15-ounce cans of drained sliced peaches all work well in this recipe.
Fresh Milled Flour Tip – A blend of hard white and soft white wheat creates a crumble that's both tender and crisp. Because freshly milled flour contains the bran and germ, it browns faster than store-bought flour, so keep an eye on the topping during the final few minutes of baking.
Expert Tip – Keep the butter cold until you're ready to mix the topping. Cold butter creates those irresistible buttery crumbles that bake up crisp on top while staying tender underneath.
Serving Suggestion – Serve warm with Brown Butter Peach Custard Ice Cream, or vanilla ice cream. Pair it with Peach Lemonade or Peach Iced Tea for an easy summer dessert, or try another seasonal favorite like Sourdough Blackberry Peach Galette.

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